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flour tortillas
8 10-inch
shredded Mexican-style cheese
1 cup
Spicy Ranch Pulled Chicken, heated if using leftover
2 cups
guacamole (optional)
diced red onion (optional)
sour cream or plain nonfat Greek yogurt (optional)
For safe meat preparation, reference the USDA website.
Heat a 12-inch skillet over medium high heat.
Place 1 tortilla in the skillet.
Layer tortilla with 2 tablespoons of cheese, 1/2 cup of Spicy Ranch Pulled Chicken, and an additional 2 tablespoons of cheese.
Place a second tortilla on top and allow to cook for about 10 more seconds.
Carefully flip the quesadilla with a spatula and let cook on the second side until tortilla is toasted and cheese is melted, about 20 seconds.
Remove from pan and keep warm.
Repeat with remaining ingredients until all 4 quesadillas are complete.
Cut quesadillas into wedges.
Optional: serve with guacamole, diced red onion and sour cream.
